This recipe is adapted from Loveveggiesandyoga.com

In a large microwave-safe mixing bowl, melt the margarine, about 1 minute on high power.   Allow to cool for a minute, then add next eleven ingredients through salt.  Whisk vigorously to combine until batter is smooth and silky. Add the flour and baking soda and stir to just incorporate; batter will be thick .  The dough should be quite thick, add a bit more flour if needed.

Fold in the chocolate chips and chocolate baking chunks, place in ziploc bag and put in refrigerator for at least 2 hours, up to 5 days, prior to baking.

When ready to bake, preheat oven to 350F, line two baking trays with parchment.

In a small bowl, combine granulated sugar and cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart.  Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy.

Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.